Easy Vegan Roasted Fennel and Eggplant Linguine

This vegan roasted fennel and eggplant linguine is a flavorful plant-based pasta recipe made with simple ingredients and perfect for an easy weeknight meal.
Jump to Recipe Print Recipe
Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

This vegan roasted fennel and eggplant linguine is the kind of meal that feels effortlessly elegant while still being incredibly easy to make. It’s built around simple, late-summer vegetables roasted until tender and fragrant, then tossed with al dente pasta and finished with crispy fried garlic and fresh parsley. The flavors are warm, savory, and just a little smoky, making this dish perfect for both casual weeknight dinners and relaxed entertaining.

What really makes this pasta special is how much flavor you get from very little effort. Most of the cooking happens in the oven, allowing the vegetables to caramelize slowly while you step away and let the heat do the work. The eggplant becomes soft and silky, the fennel turns sweet and aromatic, and the tomatoes roast down into juicy wedges that lightly sauce the pasta. A sprinkle of fried garlic chips at the end adds texture and a deep, savory note that ties everything together.

Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

This dish is completely vegan and soy free, but it’s hearty and satisfying enough that no one will miss the cheese or cream. It’s also a great option for meal prep, since the roasted vegetables can be made ahead of time and tossed with freshly cooked pasta when you’re ready to eat.

If you enjoy simple vegetable-forward pasta dishes, roasted vegetable meals, or low-effort dinners that still feel special, this roasted fennel and eggplant linguine is one you’ll want to keep in regular rotation.

The inspiration for this recipe comes from classic Italian-style vegetable pastas where the ingredients are few, but each one is treated with care. Instead of piling on sauces or heavy additions, the focus stays on letting the vegetables shine. Eggplant acts as the main anchor, absorbing the olive oil and spices while roasting into tender, flavorful pieces. Fennel brings a subtle sweetness and light anise flavor that pairs beautifully with tomatoes. Garlic, gently fried until golden, adds richness without overpowering the dish.

One of the best parts of this recipe is its flexibility. You can use linguine, spaghetti, bucatini, or any long pasta you prefer. You can also easily scale it up or down depending on how many people you’re serving. It’s equally good fresh out of the pan or reheated the next day for lunch.

What You’ll Need To Make This Vegan Linguine

ingredients to make the Roasted Fennel and Eggplant Linguine Save

1 medium globe eggplant, about 12 ounces
1 fennel bulb
3 medium tomatoes
5 large cloves garlic
3 tablespoons olive oil
1 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes

To serve
12 ounces linguine or another long pasta
Fresh parsley, chopped

How To Make The Vegan Roasted Fennel and Eggplant Linguine

Start by preheating the oven to 400°F. If you have a large oven-safe pan, such as cast iron or stainless steel, you can use it for both stovetop and oven cooking. If not, a baking sheet will work just as well.

cut eggplant and fennel on a cutting board Save

Prepare the vegetables first. Peel the garlic cloves and slice them thinly, keeping them intact rather than crushing them. Slice the fennel bulb in half and remove most of the tough root base. Cut the fennel into very thin slices so it roasts evenly. Cut the tomatoes into wedges. Slice the eggplant into wedges about half an inch thick and a couple of inches long.

cooked garlic in a pan Save

Heat the olive oil in a large oven-safe pan over medium heat. Add the sliced garlic and cook, stirring often, until the garlic turns golden and fragrant. This should take about two to three minutes. Watch closely, as garlic can burn quickly. Once golden, remove the garlic from the pan and set it aside, leaving the oil behind.

eggplant and fennel in a pan Save

Add the eggplant and fennel to the garlic-infused oil and toss to coat. Layer the tomato wedges on top. Sprinkle the smoked paprika, salt, and crushed red pepper flakes evenly over the vegetables.

eggplant, tomto, garlic, and fennel in a pan Save

Transfer the pan to the oven and roast for 35 to 40 minutes, until the vegetables are tender, lightly caramelized, and fragrant but still mostly holding their shape.

cooked linguine in a pot Save

While the vegetables roast, bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain well.

Once the vegetables are done roasting, remove them from the oven and sprinkle the reserved fried garlic over the top. Add the cooked pasta directly to the pan and toss gently to combine, allowing the juices from the tomatoes and vegetables to coat the pasta. Finish with chopped fresh parsley and serve warm.

Tips for the Best Roasted Vegetable Pasta

Roasted Fennel and Eggplant Linguine on a in a bowl with tongs next to it Save

Slice the fennel thinly so it softens properly during roasting. Thick pieces will stay crunchy and won’t blend as well with the pasta.

Don’t overcrowd the pan. The vegetables need space to roast rather than steam. If your pan is too small, use a baking sheet instead.

Watch the garlic carefully. Golden garlic adds incredible flavor, but burnt garlic will taste bitter.

Salt your pasta water well. Since this dish relies on simple ingredients, properly seasoned pasta makes a big difference.

Add the pasta while everything is still hot. This helps the flavors come together and allows the pasta to absorb some of the roasted vegetable juices.

Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

Pan vs Baking Sheet Option

If you don’t have a large enough oven-safe pan, this recipe works perfectly on a baking sheet. Fry the garlic in a separate skillet, then reserve the oil. Spread the eggplant and fennel on a parchment-lined baking sheet, drizzle with the garlic oil, and toss well. Add the tomatoes and spices, then roast as directed. Once finished, combine everything with the pasta in a large bowl or pan.

Meal Prep and Storage

If you’re making this dish ahead of time, store the roasted vegetables separately from the pasta. The vegetables will keep well in an airtight container in the refrigerator for up to three days. When ready to eat, reheat the vegetables gently and toss with freshly cooked pasta for the best texture.

Leftovers can also be stored fully assembled, though the pasta will absorb more moisture over time. Add a splash of olive oil or water when reheating to loosen everything up.

Why This Vegan Linguini Recipe Works

Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

This roasted fennel and eggplant linguine is a great example of how simple ingredients can create a deeply satisfying meal. Roasting brings out natural sweetness and depth in the vegetables, while the fried garlic adds contrast and richness. There’s no heavy sauce, no complicated steps, and no long ingredient list, yet the final dish feels complete and comforting.

It’s a perfect recipe for busy nights when you want something wholesome and flavorful without spending a lot of time at the stove. It also works beautifully as a casual dinner party dish, especially when paired with a simple green salad and some crusty bread.

Final Thoughts

Vegan Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

This vegan roasted fennel and eggplant linguine is proof that plant-based meals don’t need to be complicated to be delicious. With tender roasted vegetables, fragrant garlic, and perfectly cooked pasta, it’s a dish that feels both rustic and refined. Whether you’re cooking for yourself, your family, or guests, this is one of those recipes that delivers every time with minimal effort and maximum flavor.

Roasted Fennel and Eggplant Linguine on a blue plate next to a fork and knife Save

Roasted Fennel and Eggplant Linguine

Share Print
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Categories: vegan, soy free, main dish, meal prep
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings 4
Course Main Course

Ingredients

  • 1 medium/12 oz/350g globe eggplant or 2-3 Italian eggplants
  • 1 bulb/325g fennel root
  • 3 medium/1 lb/450g tomatoes
  • 5 large cloves garlic sliced
  • 3 tbsp/45ml olive oil
  • 1 tsp/2g smoked paprika
  • 3/4 tsp/4g salt
  • 1/2 tsp/1g crushed red pepper flakes
  • 12 oz/350g linguine or other long pasta like spaghetti, pappardelle, or bucatini
  • Chopped fresh parsley

Method

  1. Preheat the oven to 400° F/200 C. Have an oven proof pan ready (cast iron or anything else that can transfer stove top to oven). See Notes
  2. Peel the garlic, leaving the cloves whole (do not crush). Slice thinly (1/8”/3mm or less).
  3. Slice the fennel in half and cut a triangle to remove most of the tough root base. Slice the blub into very thin (less than ¼”/6mm) sections.
  4. Cut tomatoes into wedges. Slice eggplant into wedges about 1/2”/12mm thick and 2”/5cm long.
  5. Heat the oil in a large, oven proof pan on medium. Add the garlic.
  6. Cook for 2-3 minutes, stirring regularly until golden brown. Remove the garlic from the pan but keep the oil.
  7. Toss the eggplant and fennel in the garlic infused oil. Layer on the tomatoes.
  8. Sprinkle the paprika, salt, and crushed red pepper flakes over everything.
  9. Bake for 35-40 minutes, until the vegetables are soft and fragrant but still mostly hold their shape.
  10. Remove from oven and sprinkle on the fried garlic.
  11. Cook linguine to al dente according to package directions. Drain well.
  12. Toss the linguine with the roasted vegetables and chopped fresh parsley.
  13. Roasted vegetables should be stored separately if meal prepping or roasting in advance. Heat and toss with fresh pasta

Notes

Texture/taste Notes: A simple roasted vegetable pasta with eggplant, fennel root, and tomatoes. This fragrant vegan pasta meal is easy to make, loaded with fresh, roasted late summer vegetables and garnished with fried garlic chips. Easy to make, especially if you use one pan from stove top to oven (also includes sheet pan instructions). Great for low effort meals with most of the cooking happening in the oven.
 
Pan vs Baking sheet: If you do not have a large enough pan, a parchment or foil lined baking sheet can be used in the oven. Instead, fry the garlic in a separate pan and reserve the oil per directions. Lay out the eggplant and fennel on a line baking sheet and drizzle the reserved oil evenly over them. Toss to coat well before adding the tomatoes and spices.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

More Vegan Recipes to Try

share this recipe:
Facebook
Twitter
Pinterest

Still hungry? Here’s more